Pasta all'Aglio e Olio with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An aromatic Italian pasta dish with garlic-infused olive oil and sweet cherry tomatoes, finished with fresh herbs. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs spaghetti, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

8 ounces spaghetti
3 tablespoons extra virgin olive oil
4 cloves, thinly sliced garlic
1/4 teaspoon red pepper flakes
1 cup, halved cherry tomatoes
1/4 cup, chopped fresh parsley
to taste salt
to taste black pepper
1/2 cup reserved pasta water

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 ounces of spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup of pasta water.
Step 2: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Step 3: Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes, and cook for 2-3 minutes until the garlic is golden but not browned, stirring frequently.
Step 4: Add 1 cup of halved cherry tomatoes and cook for 4-5 minutes until they begin to break down and release their juices.
Step 5: Add the drained spaghetti to the skillet, then toss with 1/2 cup reserved pasta water and 1/4 cup chopped fresh parsley, cooking for 1 minute until the sauce coats the pasta.
Step 6: Season with salt and black pepper to taste, then serve immediately.